You can never go wrong with pound cake, and this one in particular is right in every way! Complimented by fresh blackberries and zesty lemons, this dessert captures all the flavors we can ask for.
Meyer Lemon and Blackberry Butter Pound Cake with Lavender Glaze [Vegan]
- 1/2 cup Vegan Butter
- 1 cup White Sugar (you can try date sugar as a refined sugar free substitute)
- 1 teaspoon Vanilla Extract
- 2 teaspoon Lemon Extract
- 1/4 teaspoon Lavender Extract
- 2 cups All Purpose Flour
- 3 teaspoon Baking Powder
- 1/2 teaspoon Pink Salt
- 1 cup Vegan Buttermilk (Add 2 tablespoons of Apple Cider Vinegar to 1 cup measuring cup and fill the rest with almond, coconut, soy or oat milk - Whisk vigorously and let sit for 5 minutes)
- Zest of 2 small meyer lemons or 1 1/2 large lemons or really whatever you want (basically make sure you have 3 to 4 lemons on hand for this recipe.)
- 1 1/2 cups of fresh blackberries
- note ~ you will need extra sugar, lemon juice and lavender extract to macerate the berries (best overnight, or at least for 1 hour. Don't worry about amounts, just enough to cover the berries. You can't really mess this part up).
For the Icing:
- 1 cup Powdered Sugar
- 1 and 1/2 tablespoon Lemon Juice
- 1/8 teaspoon lemon extract
- 1 tablespoon of blackberry lavender juice leftover from berries.
For the Cake:
- If you didn’t already prepare your blackberries the night before, now's your chance. Take a bowl, put the berries in. Squeeze one whole lemon over the berries. Add 1 teaspoon of lavender and the sugar and 1/8 cup of water. Cover and let saturate for 1 hour to 24 hours (the longer you keep them juiced, the more flavorful and tender they will be).
- Preheat oven to 350°F.
- Grease your bread loaf pan.
- Using an electric mixer cream the butter and sugar.
- Next, add in all three extracts.
- Sift your flour into a medium/large bowl and add the baking powder and salt. Stir to mix.
- Add the dry ingredients in small batches with the sugar/butter mixture and mix until combined.
- In a separate measuring cup mix 2 tablespoons of apple cider vinegar and then add your dairy free milk choice up to the 1 cup line. Whisk briskly. Then let stand for at least 5 minutes until it bubbles.
- Pour milk mixture in with the other ingredients and mix until a smooth-ish dough forms.
- Add in the lemon zest
- Lastly drain your macerated berry mixture (SAVE THE JUICE, you will use it for your glaze) and gently fold the berries into the batter.
- Roll batter into pan and tap on counter to settle (use your spatula to smooth the top so it cooks evenly).
- Cook for 1 hour. Start checking at 30 minutes. Depending on the color of your pan it may brown. If it does, cover with foil and finish baking. Just don't open the oven too much (checking it in 15 minute increments).
- Cool COMPLETELY on a wire rack. Like a couple hours if you can. Otherwise, once it’s mostly cooled (if you’re in a rush) stick it in the fridge for twenty minutes. This is so important so the top of the cake doesn’t stick when you pop it out.
For the Icing:
- Using an electric mixture or by hand, combine all the icing ingredients and stir vigorously until combined and mostly smooth.